I first had butternut squash soup when my step-mom made it a few years ago.  She had adapted a recipe to include all kinds of spices, which makes this soup really tasty.  I especially love the curry and the eastern flavor some of the spices lend the soup.  The squash takes on a lot of character without being spicy, plus the color is so vibrant and beautiful.  It’s a great winter soup for when you need something kind of cozy to keep your tummy warm. It’s also really hearty and healthy and makes a great lunch or supper after a blustery day.

ingredients

 

approx 3 -4 lbs butternut squash*
1 tsp salt
2 garlic cloves
6 black peppercorns
1 tsp coriander
1 tsp cardamom
1/2 tsp fennel seeds
1 tbsp curry powder
1 tbsp olive oil
1 tbsp butter
1 C yellow onion, carrots
2 – 3 carrots, chopped
4 – 6 C chicken broth, plus more as needed (I substituted veggie broth for a good portion of it)
2 bay leaves
ground nutmeg, to taste
salt & pepper, to taste
optional: milk (or yogurt, sour cream etc), Walnuts for garnish

*I didn’t actually weigh how much butternut squash I was using. I just used 4 squash and adjusted the spices and broth amounts as needed by taste and texture.

 

paste

Preheat the oven to 350 degrees.

Start out by making a paste out of one of the garlic cloves and the spices (except for nutmeg). I kind of ground them together with a mortar and pestle. Mix in the olive oil.

 

pre-roast

Halve the butternut squash lengthwise and spread the paste over the squash. Roast in the oven until soft, about one hour. (I should probably have made a little more paste, as it didn’t stretch quite as far as I would have hoped.)

 

 

carrots cooking

While the squash is roasting, melt the butter in a large pot and add the carrots, onion and the second clove of garlic (diced). Sauté for about ten minutes, or until the onion begins to brown.

 

butternut squash

When the butternut squash is finished roasting, scoop the nice innards out and add them to the pot with the carrots, onion and garlic.

 

 

cooking down

Add the 2 bay leaves and about 4 cups of broth (chicken, veggie, whatever your preference). Simmer for about 30 minutes, stirring occasionally. The squash will start to cook down into the broth, turning all soft and delicious. Add more broth as needed.

 

chunky

Once the squash is all cooked down, you need to smooth it out. You can either transfer the soup to a food processor in batches or, if you don’t mind your soup being a little chunky (I like that in a soup), you can just use an immersion blender like I did. Oh yeah, remove the bay leaves before blending.

 

finished soup

 

At this point your soup is going to look remarkably like baby food, and that’s okay. Taste for seasoning and add salt, pepper and nutmeg to taste. I ended up adding some more curry, cardamom and coriander as well at this point. You will also likely need some more broth to thin it out a little. I also added a tiny bit of milk before spooning it into a bowl.

Garnish with the walnuts and dig on in.

The soup freezes really well and tastes even better the second day. You will probably need to add some more liquid when reheating, but all the spices kind of perk up over night and the flavor is lovely the next day. Feel free to experiment with all kinds of spices in this soup, because the heft of the soup base will tolerate a lot of added spice and something like roasted red pepper would probably be excellent in it. Yum.

 

 

Butternut Squash Soup
 
Recipe By:
Ingredients
  • approx 3 -4 lbs butternut squash*
  • 1 tsp salt
  • 2 garlic cloves
  • 6 black peppercorns
  • 1 tsp coriander
  • 1 tsp cardamom
  • ½ tsp fennel seeds
  • 1 tbsp curry powder
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 C yellow onion, carrots
  • 2 - 3 carrots, chopped
  • 4 - 6 C chicken broth, plus more as needed (I substituted veggie broth for a good portion of it)
  • 2 bay leaves
  • ground nutmeg, to taste
  • salt & pepper, to taste
  • optional: milk (or yogurt, sour cream etc), Walnuts for garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Start out by making a paste out of one of the garlic cloves and the spices (except for nutmeg). I kind of ground them together with a mortar and pestle. Mix in the olive oil.
  3. Halve the butternut squash lengthwise and spread the paste over the squash. Roast in the oven until soft, about one hour. (I should probably have made a little more paste, as it didn't stretch quite as far as I would have hoped.)
  4. While the squash is roasting, melt the butter in a large pot and add the carrots, onion and the second clove of garlic (diced). Sauté for about ten minutes, or until the onion begins to brown.
  5. When the butternut squash is finished roasting, scoop the nice innards out and add them to the pot with the carrots, onion and garlic.
  6. Add the 2 bay leaves and about 4 cups of broth (chicken, veggie, whatever your preference). Simmer for about 30 minutes, stirring occasionally. The squash will start to cook down into the broth, turning all soft and delicious. Add more broth as needed.
  7. Once the squash is all cooked down, you need to smooth it out. You can either transfer the soup to a food processor in batches or, if you don't mind your soup being a little chunky (I like that in a soup), you can just use an immersion blender like I did. Oh yeah, remove the bay leaves before blending.
  8. At this point your soup is going to look remarkably like baby food, and that's okay. Taste for seasoning and add salt, pepper and nutmeg to taste. I ended up adding some more curry, cardamom and coriander as well at this point. You will also likely need some more broth to thin it out a little. I also added a tiny bit of milk before spooning it into a bowl.
  9. Garnish with the walnuts and dig on in.